Clean Solutions for Food and Water

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Wash Potatoes

Enhance food-safety practices, reduce use of chemicals, and meet HACCP requirements

Enhancing food-safety and meeting HACCP requirements without the dependency of chemicals has increased the demand for safe, proven alternatives such as ozone. With Purfresh’s spray bar solution, potato packers and processors are able to enhance food safety practices naturally while meeting regulatory requirements.

SCIENCE-BASED SOLUTION
Purfresh’s science-based ozone spray bar solution provides a safe and proven alternative for potato packers packers and processors. Ozone is dissolved into the water to kill pathogens and controls cross-contamination of a broad spectrum of food- and water-borne microorganisms. Incorporating ozone into the rinse process, growers and processors can control ORP levels, enhance food safety practices and reduce the use of chemicals.

OPTIMUM SAFETY AND EFFICACY
Purfresh’s unique closed-loop concentration control and remote monitoring capabilities provide optimum safety and efficacy. Its measurement sensors and on-board computer maintains ozone concentrations to within +/- 10 ppb of a desired set point. The solution includes fail-safe ambient air sensors, which constantly ensure work areas maintain ozone concentrations well within OSHA standards. Its remote monitoring service constantly tracks system performance and provides detailed reports and automated alerts.

BACTERIA REDUCED 2.75 LOGS (>99%)

Wash Potatoes

 

Key Facts

Enhance food-safety

  • Disinfect process water
  • Control cross-contamination
  • Meet HACCP requirements

Reduce use of chemicals

  • Reduce water usage and disposal costs

USDA and FDA approved

Certified organic

Ozone Advantages

Ozone is the safest and most natural purification and disinfection agent for fresh produce. It is approved by the FDA and USDA as a food contact substance and is certified organic.
Ozone’s method of action is to destroy the cell wall of the organism upon contact. Because it works instantly, ozone does not enable the development of resistant pathogen strains, an increasing problem for the produce industry.

Generated from the oxygen in air, ozone reverts to pure oxygen after doing its job, leaving no residue on produce. Ozone is made on-site; no delivery or storage of toxic chemicals required. At the levels Purfresh recommends, ozone is safe for people, product, equipment and the environment.

 

COMPARE THE VALUE

 

CHLORINE

OZONE

Control of Cross- Contamination

Limited due to required long exposure times

Effective control via short exposure times

Resistance Issues

An ongoing problem

None

Residue on Produce

May adhere to surface or be absorbed into cut ends of product

Ozone reverts to pure oxygen leaving no residue

Sensory Aspects of Produce

Salts may burn treated product. Absorption may effect taste and appearance

Ozone maintains fruits taste, texture and smell characteristics

Work Environment

Strong/irritating odors can permeate the work space

Proper system design mitigates any odors

Regulatory Overhead

Increased water discharge costs and scrutiny

None

Corrosiveness

Can corrode equipment

No issue with a properly designed solution

 

EXAMPLE SYSTEM

 

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